Casserole what? I know, its old school. But retro is cool and casseroles can be tasty and healthy and vegan! None of the canned green beans or cream of mushroom soup here. Instead, we have black beans and veggies
(Just to be clear, I don’t have anything against green bean casserole, in fact it can be quite delicious!)
I used this recipe from VegKitchen as a basis and made a few modifications. For example, I skipped the vegan cheese because I am not a huge fan and instead added in nutritional yeast.
- 8-10 corn tortillas, torn into quarters (for a 9×9 inch casserole dish, number of tortillas with vary depending on size of tortilla and size of casserole pan) Use sprouted corn tortillas if you wish!
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 3 garlic gloves, minced
- 1 hot chili pepper, seeded and minced (optional)
- 1 zucchini, sliced into half moons
- 1 15oz can fire roasted diced tomatoes
- 2 cups cooked black beans or 1 15oz can, drained and rinsed
- ½ tsp cayenne (optional)
- 1 tsp dried oregano
- ½ tsp cumin
- Salt to taste
- ¼ cup nutritional yeast
- Preheat oven to 375 degrees F and lightly oil casserole dish
- Heat olive oil in a large frying pan over medium heat. Add onion and sauté for 3 minutes. Add in green bell pepper and sauté for another 3 minutes. Add in garlic and hot chili and sauté for 2 minutes until garlic is fragrant.
- Add in diced tomatoes, black beans, and zucchini and stir to combine.
- Add in cayenne, dried oregano, cumin and salt to taste. Stir to combine, reduce heat to low, and simmer for about 5 minutes to combine flavors and then remove from heat.
- To layer the casserole, first place half of the tortilla pieces on the bottom making sure that there are no gaps. Top the first layer of tortillas with half of the bean and vegetable mixture and sprinkle with the nutritional yeast. Then layer on the remaining tortilla pieces, again ensuring there are no gaps. And finally top the second layer of tortillas with the remaining bean and vegetable mixture.
- Bake casserole for 15-20 minutes until slightly browned on top and bubbly. Remove from oven and let stand for 5-8 minutes before cutting and serving.
- Top with fresh avocado slices and serve with tomatillo salsa, or salsa of choice.
Let me know if your try it! I hope you enjoy it!Pin It